1part cream to 3 parts chocolate=glaze(ex: 8 oz cream to 24 oz chocolate)
1part cream to 2 parts chocolate=truffle center(ex: 8 oz cream to 16 oz. chocolate)
1part cream to 1 part chocolate=filling(ex: 8 oz cream to 8 oz. chocolate)
***Proportions will be different for white and milk chocolates, and because they contain milk solids, they can be a bit temperamental and more susceptible to breaking.
Instructions
Chop your chocolate fine and put it in a big stainless steel bowl.
Heat cream (and corn syrup/butter if the recipe calls for it) just to a boil.
Remove from heat and pour over the chocolate.***NOTE: these are the classic instructions. If you are at all worried that your ganache may seize, mainly because you're making a ganache with a very high proportion of chocolate to cream, it is a safer bet to add the chocolate to the cream instead.
Let this mixture sit for about 5 minutes (this, in effect, tempers the two ingredients: the temperature of the chocolate rises while the cream's temperature lowers. It's easier to make them combine when the temperatures are similar).
Then, stir the mixture with a whisk slowly to combine into a rich, shiny emulsion. Don't whisk quickly; you don't want to create air bubbles.
Video
Notes
Once you have your lovely ganache, there are so many things that you can do with it: If you pour it while it is still warm, you can glaze cakes, eclairs, cream puffs or even doughnuts with it.Chill a 1:1 ganache and whip with a stand mixer until light and fluffy. Use this to fill and/or frost a cake.Chill a 1:2 ganache and scoop with a small disher to make traditional truffle centers.Nutritional information based on 1:1 ratio of cream to chocolate.